Artichoke soup in a bowl with two spoons

Artichoke and Parsnip Soup

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x

Artichoke and Parsnip Soup is bursting with spring flavors! Serve this soup recipe for a light dinner or as a first course to a holiday meal!



  • 2 tablespoons olive oil, divided
  • 32 ounce jar of artichoke hearts, rinsed, drained and patted dry (don’t buy artichoke hearts in oil, just the brined version)
  • 10 ounces white mushrooms, cleaned and sliced
  • 1 medium leek, cleaned and sliced (*see note)
  • 2 medium parsnips, peeled and cut into a small dice
  • 1 tablespoon chopped garlic
  • 1 teaspoon kosher salt
  • Fresh black pepper, to taste
  • 1 teaspoon anchovy paste or 2 anchovies, chopped
  • 3 tablespoons flour
  • 3/4 cup dry white wine
  • 6 cups chicken broth
  • 1 tablespoon chopped fresh thyme
  • 2 bay leaves
  • 1/3 cup heavy cream


  1. Add 1 tablespoon of the olive oil to a large Dutch oven or pot over medium heat. Add the artichokes, stirring to coat in the oil and let brown for 5 minutes, stirring often.
  2. Transfer the artichokes from the pot to a board and let cool. Once cooled, roughly chop the artichoke hearts into bite sized pieces.
  3. Add the remaining tablespoon of oil to the pot, then add the mushrooms and cook until browned, about 5 minutes. Add the leeks, parsnips, garlic, salt, pepper and anchovy paste to the pot and cook another 3-4 minutes.
  4. Sprinkle the flour into the pot and stir to coat the vegetables. Deglaze the pot with the white wine and let reduce until almost evaporated. Slowly pour in the chicken broth, whisking as you pour to prevent lumps.
  5. Stir in the fresh thyme and bay leaves and bring the soup to a simmer. Simmer the soup, uncovered for 20-25 minutes until thickened. Stir occasionally while the soup is simmering.
  6. Turn the heat off and pour in the heavy cream. Taste for seasonings and adjust with more salt and pepper if needed. Garnish with more fresh black pepper and fresh thyme, if desired.

Recipe Notes

Trim most of the green ends off of the leek, leaving only the light green part and the white end of the leek. Slice in half lengthwise and then cut into thin slices. Place the sliced leeks into a large bowl with cold water, swish around and then let sit for 5-10 minutes. The dirt will sink to the bottom of the bowl and then you can scoop out the leeks that are floating on top. Place onto paper towels to dry.

  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American